Read about New England's first world champion chili maker, Jerry Buma of Northbridge, Massachusetts, creator of "Booma's Revenge Chili."

I love a good Super Bowl party, but truth be told I am not a big football fan. I confess, I am one of those fair weather Pats fans. But the party… What a great excuse to have tons of friends over in comfy clothes to have a long casual meal.

I never set the table or get out linens, I go for lots of finger foods, paper napkins, and things that can be passed around or left stationary, for good grazing. And you just have to serve chili — it’s in the NFL rule book.

In this month’s Yankee magazine, we feature an “apres ski” party hosted by Vermonters Eric and Lisa Friedman. I think their easy going attitude toward entertaining and doable menu work well for a Super Bowl party, too. Lisa makes lobster “nachos” which are certainly traditional game day fare, but the addition of lobster makes them tastier and certainly more refined. Lobster is inexpensive these days and you really only need one small lobster to make a batch. Or feed the crowd Salmon Martinis. Lisa works with a lot of cool weather and local ingredients, so you’re supporting the local economy — we like that.

As for the chili, our current issue also features Jerry Buma, the reigning chili-making champ. I tested his recipe for that article. Now I make a batch of it once a month — yeah, it’s that good.

If you want to add new meaning to “super” bowl — try our super soup recipes from Jan/Feb 2008. Each recipe comes from family members and close friends.

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